Soup and Salad
Shrimp Bisque
Poached shrimp, tomato concasse, brandy, cream — $6
Chopped Salad
(GF V+) Tropical fruit, oranges, tomato, candied walnuts, blue cheese, greens, roasted shallot agave wine vinaigrette — $7
Mango and Black Bean Salad
(GF+ V+) Avocado lime dressing, tomatoes, queso fresco, corn tortilla strips — $7
Soup du jour
Freshly made by Secchia Institute for Culinary Education students — $6
Appetizers
Karaage Chicken
Tangy tamarind-lime gastrique, furikake, dried shrimp flakes — $7
Vegetable Strudel
(V) Phyllo wrapped squash, root vegetables, provolone, roasted tomato sauce — $6
Entrées
Amish Coq Au Vin
Chicken, pearl onions, Bordeaux reduction, buttery pancetta polenta — $14
Cedar Planked Salmon
(GF) Beans, pine nuts, cherry tomatoes, basil pistou — $16
Stuffed Quail alla Malta
Filled with fennel-scented Mediterranean sausage and fresh herbs, sweet potatoes, garden vegetables, Marsala glace reduction — $17
Portuguese Style Camaroes Recheados
Crab stuffed shrimp, garlic herb oil, root vegetables, chili flakes, saffron rice — $17
Japanese Beef Teriyaki
Marinated beef strips, mirin, sake, soy, sesame, stir fry vegetables — $17
Desserts
Your server will present a selection of today’s featured desserts
Beverages
Soda — $3
Unsweetened iced tea — $3
Selection of whole leaf hot tea — $4
Latte, cappuccino, cortado — $4
Espresso — $3
Coffee, fresh ground — $3
Single origin pour-over coffee — $4
Notes
In lieu of tipping and gratuity we have included an 18% service charge that is returned to our students through scholarships. Please consult with your tax adviser to determine whether your contribution is deductible.
GF means gluten-free | V means vegetarian | V+ means an item can be made vegetarian or possibly vegan upon request. We cannot guarantee that any of the products used in this restaurant are completely allergen-free. Please inform your server if you have a food allergen or insensitivity before placing your order.
Notice: Consuming undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.